Also, for anyone interested, I'll be changing this within the next 6 months to do a room temp bulk, rather than the re-ball. Right now, when I take the partially fermented dough balls out of the containers to re-ball, the containers are a bit gummy, and it's kind of a hassle to wipe them out. If I bulk, I save myself this trouble. It's just a matter of dialing in the right amount of yeast for a room temp bulk and deciding on a time frame.

did a test yesterday, I calibrated my oven up 35 degrees, preheated on convection at 550 which changes itself to 525 so should have been 560. After 2 hours the steel was 579 both top & bottom, another 30 minutes and was 584. Definitely need broiler assist during bake at this temp but I want to play with it some. I didn't get any times but will work on for future.

Those pies are looking good, Deb. I've been thinking about starting to use around 25% white whole wheat in some of my bakes. How much of an effect does it seem to be having on crumb structure and oven spring?

Barry

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Barry - a little less oven spring and the crumb structure isn't quite as open. I think that with 25% you'll see a little difference. This last set of pictures didn't have any whole wheat, just the previous set.

Barry - a little less oven spring and the crumb structure isn't quite as open. I think that with 25% you'll see a little difference. This last set of pictures didn't have any whole wheat, just the previous set.

Ah... thanks for clarifying.

Barry

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done on the baking steel - was last pizza and turned oven down to 450 convection (which my oven turns down 25 degrees but I had calibrated up 35, so.... must be 460). I didn't take steel reading. Had to finish with the broiler.

Very nice first try Deb....real nice!Unless you have a cutter pan....I would like to suggest 425 on that steel plate, no convection, for your next attempt. A 12-14 min. bake time should be your sweet spot for this style and I think your set up will give you a great pizza. Your dough looks great. Pretty easy pizza to make, eh?

decided this morning that I wanted pizza today and tried a quick version of one I had seen posted recently, this crust won't be made again, I knew it had more sugar than I wanted but didn't take the time to find something different. Someday I'll find an emergency dough that i'm happy with....

last week spent a couple days in NYC and was walking and saw Forcella - we had lunch and had the Fuorigrotta (Burrata, Lemon, Arugula, Pecorino).

Your pizzas look wonderful. The Glutenboy NY style dough benefits from the temperatures that you can achieve with your pizza steel. In GB's case, he has an unusual old oven that gives him higher temperatures than what you can get with most standard home ovens.

You might want to post a link in the basic GB thread to cross reference to this thread.